Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.

In another bowl, mix together the milk, melted butter, eggs, and vanilla extract until well blended.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

Spoon the batter into the prepared muffin cups, filling each about 2/3 full.

Sprinkle a little granulated sugar on top of each muffin for added sweetness and crunch.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.